make the brownie layer: add the almond flour, vanilla extract, flax meal, almond butter, medjool dates, cocoa powder, and 1/4 cup dairy-free milk to a food processor.

blend until the mixture is smooth and starts to form a thick dough. if the mixture is too dry, add a splash more milk until it holds together well.

press into pan: line a bread loaf pan with parchment paper. press the brownie dough evenly into the pan, smoothing out the top with a spatula.

make the caramel cookie dough: in a blender or food processor, add the medjool dates, vanilla, runny nut butter, dairy-free milk, and a pinch of sea salt. blend until smooth and creamy. if needed, add a splash more milk to reach a thick but spreadable consistency.

fold in chocolate chips: transfer the caramel mixture to a bowl and fold in the chocolate chips until evenly distributed.

assemble and freeze: spread the caramel cookie dough layer evenly over the brownie base. place the pan in the freezer for several hours or until fully set.

slice and enjoy: once firm, remove from the freezer and use the parchment paper to lift the brownies out of the pan. cut into squares. store: keep these brownies in the freezer or fridge for a satisfying, chewy treat!